Milk is meat, which refers to stimulating vegetables such as onions and garlic, and later refers to some animal foods, such as chicken, duck and fish. Milk belongs to this kind of food.

Milk is one of the oldest natural drinks and is called white blood.

Milk is rich in protein, fat, vitamins, minerals and other nutrients. Milk protein contains essential amino acids; Milk fat is mostly short-chain and medium-chain fatty acids, which are easily absorbed by the human body; Potassium, phosphorus, calcium and other minerals have a reasonable proportion and are easily absorbed by the human body.

Extended data

Nutritional characteristics of milk: Milk and its products are one of the important sources of protein, calcium, phosphorus, vitamin A, vitamin D and vitamin B2 in the diet. Fresh milk is a complex emulsion, which is mainly composed of water, fat, protein, lactose, minerals and vitamins. The moisture content accounts for 86%~90%, so its nutrient content is relatively low compared with other foods.

The average specific gravity of milk is 1.032, which is related to the solid content in milk. The composition of milk is basically stable except fat content, so the specific gravity can be used as a simple index to evaluate the quality of fresh milk.

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